Reviewed: Dec. 25, 2011

One of my favorite cookie recipes. I do not like to roll them in nuts so I just use the whole egg when I make the dough.

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Dec. 14, 2011

Good recipe and very pretty when the almonds are on the outside. I did a mix of jam, chocolate, and without filling at all. The chocolate was the least favorite, but still gone by the end of the night. I did not have a problem with the dough but did moisten my hands before working with it.

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Bluestrose

Cooking Level: Intermediate

Living In: Wasilla, Alaska, USA

Reviewed: Mar. 5, 2011

A beautiful recipe, my family loved them. I, myself, couldn't stop eating them.

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APH-Austria

Reviewed: Jan. 30, 2011

Love this recipe! I've made it several times and it's always a hit! Sometimes I add almond extract instead of vanilla extract which gives it some extra almond kick.

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nonameproduct

Reviewed: Dec. 27, 2010

These cookies were awesome, only problems is that the dough is very crumbly and hard to work with, but worth the trouble, I am saving this as a family cookie recipe, they were the first batch to go out of all the Christmas cookies.

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bellabigbelly

Reviewed: Dec. 21, 2010

A good traditional cookie. I made a batch with just egg yolk and one with the whole egg. Didn't see any difference. I also added a teaspoon of almond extract along with the vanilla. A much better flavour I thought. I had trouble getting the nuts to stick on the so I dipped the dough in egg white and milk first.

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tyranical jack

Reviewed: Dec. 17, 2010

My family has made the same recipe for years with a couple of minor changes. Beat the unused egg white slightly then use to dip the balls of dough prior to rolling in the chopped nuts. This keeps the nuts stuck to the cookie. Press a slight indentation into the top then bake half way before adding the jam and returning to the oven. This keeps the jam a brighter red color but dries the jam just enough for cookies not to stick to each other when storing.

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Reviewer:

luvs2bake

Reviewed: Dec. 10, 2010

I will make them again :)

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Reviewer:

meglashorne

Cooking Level: Beginning

Home Town: Ventura, California, USA

Living In: Beaumont, California, USA

Reviewed: May 17, 2010

This was a very tasty recipe. As usual I improvised a little. I found the dough was getting very heavy very fast so I used a tad less flour. To make up for it, I added the finely chopped nuts INTO the dough instead of rolling them on the outside. They got a little flatter than the ones in the picture but they were light, crispy and sinfully buttery. This is definitely going in my little book of favorite recipes.

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Reviewer:

Lorna

Reviewed: Dec. 26, 2009

Good recipe, this was my 1st time making these type of cookies. I am a professional cook, but I am not a terrific baker. Luckily, these are foolproof with very fer ingredients. I made homemade jam a week ago so I used it & it was delish! I slightly under-baked them on purpose, and I did add more jam while they were cooling. I also made a batch in mini muffin pans as an experiment. Came out well too, just use more jam and let them cool completely before removing.

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